Graham Cracker Crust Pumpkin Pie
with Whipped Cream- Egg
- Gluten
- Soy
- Milk
- Wheat
A tasty spin on the classic pumpkin pie. We've swapped pie dough for a crunchy sweet graham cracker crust! Cook the night before and morning of an "easy as pie" homemade dessert!
Ingredients
1 unit
Egg
(Contains: Egg)
1.5 cup
Graham Cracker Crumbs
(Contains: Gluten, Soy)
½ cup
White Sugar
4 tbsp
Brown Sugar
1 tsp
Pumpkin Pie Spice Mix
237 mL
Cream
(Contains: Milk)
6 tbsp
Unsalted Butter
(Contains: Milk)
540 mL
Pumpkin Pie Filling
(Contains: Wheat)
Not included in your delivery
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Make the morning of or night before feast!
Before starting, preheat the oven to 350°F. Wash and dry all produce.
TIP: Don’t forget to make the whipped cream topping just before serving!
Add 6 tbsp butter to a medium pot. Heat over medium until butter is melted, 1-2 min. Add melted butter, brown sugar and graham cracker crumbs to a medium bowl. Stir to combine.
Add graham cracker crumb mixture to a 9-inch pie dish. Spread into an even layer, then press mixture onto the bottom and sides of the dish. (NOTE: Use the bottom of a measuring cup to press the mixture down.)
Bake crust in the middle of the oven until lightly browned, 10-12 min. Let cool for 2-3 min.
While crust bakes, whisk together pumpkin pie filling, egg, pumpkin pie spice, 1/4 cup sugar, 1/4 cup cream and 1/4 tsp salt in a large bowl.
Pour pumpkin filling mixture into cooled crust. Bake pie in the middle of the oven until filling is set and golden-brown, 60-70 min.
Allow pie to cool for 1 hr before transferring to the fridge. Refrigerate until chilled, 2-3 hr. Before serving, add remaining cream and remaining sugar to another large bowl. Using an electric mixer or hand whisk, beat cream until soft peaks form, 2-4 min. (NOTE: 1-2 min with an electric mixer.) Dollop whipped cream over top. Cut pie into 8 pieces.
